This colorful,light and bright Farfalle Pasta Salad is an easy,tasty and healthy recipe that is made with organic farfalle durum wheat pasta,mini sweet peppers,tomatoes,diced cucumber,Kalamata olives,green onions and red wild arugula! Great for picnics,side dish or light lunch and is also great for meal prep.
INGREDIENTS:
2 cups organic farfalle pasta
4 cups of water
1 tsp pink salt
1 tbs olive oil
3 green onions,chopped
4 mini sweet peppers,chopped
2 small cucumbers,sliced
1 cup grape tomatoes,sliced
2 cloves of garlic,minced
1/2 cup Kalamata olives
Dressing:
2 tbs olive oil
1 tbs apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp dry basil
1 tsp yellow mustard
RECIPE:
Cook pasta al dente according to package directions. Drain well and transfer to a bowl.
In a large bowl add green onions,peppers,cucumber,tomatoes,kalamata olives and garlic.
Combine olive oil,apple cider vinegar,yellow mustard,salt,pepper and dry oregano.Slowly whisk the dressing and pour over pasta.
Then add the pasta over the vegetables .
Combine everything well. You can chill for 2-3 hours before serving. ENJOY!
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